The Fumbling Foodie

Mothers Day Postponed One Week

I had to work dawn til disk last weekend and so was unable to treat my Sweet Lady Wife to the Mother's Day she deserved. She was very understanding and supportive but I know I had to make up for it this weekend.

Breakfast: Blackberry-Stuffed French Toast

This is from Gwen Ashley Walters wonderful Cool Mountain Cookbook. I've made this before and it is my wife's favorite.

















Spinach Salad with Blue Chees, Pecans, and Creamy Raspberry Vinaigrette

1/4 cup fresh or frozen raspberries
1 shallot, minced
1/4 teaspoon minced garlic
1/4 teaspoon fresh thyme
2 tblsp raspberry vinegar
2 tblsp rice wine vinergar
2 tblsp red wine vinegar
1/2 cup olive oil
1/4 cup honey

Blend raspberries, shallot, thyme, and all three vinegars in the blender.

Drizzle in the olive oil and honey.







Sear-Roasted Salmon with Roasted New Potatoes

This is my favorite way to prepare salmon. Sear it in the saute pan on the stovetop over high heat. Then put it in the oven for a few minutes to finish.

My Sweet Lady Wife likes these potatoes so well I think I could serve them and get forgiveness for any sin.















Dessert: Chocolate and Banana Crepes

Crepes are an easy favorite in the Fumbling Foodie household. Smear some Nutella on half the crepe, add some sliced bananas and fold the crepe in half. Drizzle a little Nutella on top and add a dollop of whipped cream.

Blackberry-Stuffed French Toast Mother's Day Breakfast

Today is Mother's Day. I will be cooking for my own mother later in the day, but this morning was a time for me to do something special for this wonderful woman who has made me so happy for the past 30 years. I got up early and made Blackberry-Stuffed French Toast from Gwen Ashley Walters' Cool Mountain Cookbook.

Tags: Mother's Day, Breakfast, French Toast

Blackberry-Stuffed French Toast

OK, guys, let me set the scene: You wake up in the morning with your beautiful, sweet lady at your side. As the last vestiges of sleep slowly ebb, the memories of yesterday's romantic evening drift into your consciousness. Last night was something special and you realize that you need to do something to tell her that it was special for you too. Bringing her an Egg McMuffin from Mickey D's isn't it.

This is it.

This morning I made the Blackberry-Stuffed French Toast recipe from Gwen Ashley Walters' The Cool Mountain Cookbook that I wrote about last week. It is dead simple to make and the taste is positively orgasmic.

Sitting on the plate, that two-inch-thick slice of French bread just looks so much better and more substantial than an ordinary slice of bread, and it is guaranteed to impress your lady. When she takes that first bite, the sweetness of the blackberry filling will delight and surprise her palate.

(On a personal note: I have been married for 30 years to a wonderful, sweet woman. I am a very lucky guy. I try to demonstrate to her as often as I can how very fortunate I am to have her at my side.)

Blackberry-Stuffed French Toast

1 cup cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh blackberries
4 eggs
1/2 cup milk
1 teaspoon almond extract
1 loaf soft French bread
2 tablespoons butter

1. Beat the cream cheese, powdered sugar and vanilla until light and fluffy. Fold in the berries.

2. Whisk the eggs with the milk and almond extract. Set aside.

3. Cut the bread on the bias about 2 inches thick. Cut a pocket into the bread from the crust top. Be careful not to go all the way through. Carefully, with your finger, open the pocket up so you can insert a spoon.

4. Spoon about 2 to 3 tablespoons of the cheese filling into the pocket, and smooth it out so that it is not bulging.

5. Dip the stuffed bread into the egg mixture and let it sit for a few minutes.

6. Meanwhile, heat a griddle or skillet over medium-low heat. Butter the surface and place a few soaked bread pieces on the hot surface. Cook slowly until golden brown, about 3-1/2 to 4 minutes on the first side and 2-1/2 to 3-1/2 minutes on the other side. Serve with warm maple syrup.

Tags: French Toast, Breakfast, Romance